Combine wheat flour, all-purpose flour, carom seeds, crushed cumin seeds, asafoetida, crushed black pepper, turmeric powder, salt, and ghee in a mixing bowl.

Mix the dough to form a crumbly mixture. If it doesn't hold its shape, add more ghee.

Gradually add water to form a firm, smooth, and pliable dough.

Apply oil on the outside and let the dough rest for 20 minutes.

Preheat oven to 180°C (350°F).

Divide the dough into 2 equal portions and shape into balls.

Roll each ball into a half-inch thick roti.

Cut the roti vertically into 1 centimeter strips, then cut again at an angle into diamond shapes.

Arrange the shapes on a baking tray lined with parchment paper or a greased baking tray.

Brush the namak para with oil.

Bake for 10 minutes, then flip and bake for another 10 minutes, or until golden brown and cooked through.

Remove from the oven and sprinkle with chaat masala while hot.

Let cool completely before storing in an airtight container.